南瓜籽分离蛋白颗粒稳定的高内相皮克林乳液的制备及应用研究

Preparation and application of high internal phase Pickering emulsions stabilized by pumpkin seed protein isolates particles

为了得到一种性能优异的天然来源的颗粒稳定剂,以南瓜籽为原料,采用碱溶酸沉法制备了南瓜籽分离蛋白(PSPI),利用反溶剂法制备了南瓜籽分离蛋白颗粒(PSPI Ps),并以PSPI Ps为稳定剂制备了高内相皮克林乳液(HIPPEs)。考察了水相PSPI Ps质量分数、油相体积分数和水相pH对HIPPEs微观结构、粒径和流变性能的影响,并通过扫描电子显微镜以及激光共聚焦扫描显微镜对HIPPEs的界面结构进行了表征。另外,探究了HIPPEs的耐酸碱能力、常温储存稳定性、热稳定性和光稳定性。结果表明:制备的HIPPEs为O/W型微米级乳液;水相PSPI Ps质量分数在0.2%~2.0%范围时,随着PSPI Ps质量分数的增加,乳液液滴粒径显著减小,凝胶强度显著增加;油相体积分数在50%~84%范围时,随着油相体积分数的增加,乳液液滴粒径增加,而凝胶强度减小;水相pH在3~9范围时,随着水相pH的增加,乳液液滴粒径先增大后减小,凝胶强度先减小后增加;所制备的HIPPEs具有良好的耐酸碱能力、常温储存稳定性、热稳定性以及光照稳定性。综上,PSPI Ps是一种性能优异的高内向乳液稳定剂。

In order to obtain a natural particle stabilizer with excellent performance, pumpkin seed protein isolate(PSPI) was prepared by alkali dissolution and acid precipitation with pumpkin seed as raw material. Pumpkin seed protein isolate particles (PSPI Ps) were prepared by anti-solvent method with PSPI as raw material, and then high internal phase Pickering emulsions (HIPPEs) were prepared with PSPI Ps as stabilizer.The effects of mass fraction of PSPI Ps in aqueous phase,volume fraction of oil phase, and pH of aqueous phase on the microstructure, droplet size and rheological properties of the HIPPEs were investigated. The interface structure of HIPPEs was also characterized using scanning electron microscopy and confocal laser scanning microscopy. In addition, the acid and alkali resistance, room temperature storage stability, thermal stability and light stability of the HIPPEs were investigated. The results showed that the prepared HIPPEs were O/W type micron emulsions. When the mass fraction of PSPI Ps in aqueous phase was in the range of 0.2%-2.0%, with the increase of the mass fraction of PSPI Ps, the droplet size of emulsion decreased significantly, and the gel strength increased significantly. When the volume fraction of oil phase was in the range of 50%-84%, increasing the volume fraction of oil phase could increase the droplet size of emulsion and reduce the gel strength. When the aqueous phase pH was in the range of 3-9, with the increase of aqueous phase pH, the droplet size of emulsion first increased and then decreased, and the gel strength first decreased and then increased. The prepared HIPPEs had good acid and alkali resistance, room temperature storage stability, thermal stability and light stability. In conclusion, PSPI Ps is a stabilizer for high internal phase emulsion with excellent performance.